Prime Rib Question

[Sandtrap328]

Last Tuesday, we went to Cane Garden and enjoyed the prime rib special. The meat was a good sized portion, cooked exactly to my liking , was tender, and had good beefy flavor. No problems at all.

However, my question is Prime Rib referring to a specific cut of beef or is it referring to the grade given by the USDA?

Back in the Washington DC area, there was a store named Larimer's that sold Prime Rib that was graded USDA Prime. We would buy that - when it was on sale - and that was truly delicious.

[784caroline]

I would highly doubt cane Garden or most other local resturants serve USDA "Prime" beef. Prime rib as you see it on the menu is a type of cut of beef...not the quality. ...that said, sounds like you really enjoyed your meal at Cane Garden!

[Allegiance]

Definitely not the grade.

[Chatbrat]

Definitely not a grade- another thing you might think about Shepard's Pie should be made with lamb--thats why its called Shepard's Pie

Went to Arnold Palmer--their 22 oz bone in steak is PRIME $44.00--the grade

[golfing eagles]

Prime rib refers to the cut of meat. It is usually a single rib (and meat) cut from a standing rib roast, which comes from the posterior 6th-12th ribs.

USDA Prime is a grade of meat. Most Prime grade meat is bought by high end restaurants and steak houses, although Omaha steaks advertises prime beef on line. You are unlikely to get prime grade at a mid range or lower cost restaurant. First of all, it is somewhat hard to get, and expensive even for a restaurant. Second, they probably couldn't sell it----would you pay $45 for a steak at a local "Diner, drive-in, or dive"??? (No offense to Guy Fieri's new establishment)

[Skip]

Restaurants usually by "Select" grade. That's the grade below "Choice".
Skip

[69Ludwigs]

Last Tuesday, we went to Cane Garden and enjoyed the prime rib special. The meat was a good sized portion, cooked exactly to my liking , was tender, and had good beefy flavor. No problems at all.

However, my question is Prime Rib referring to a specific cut of beef or is it referring to the grade given by the USDA?

Back in the Washington DC area, there was a store named Larimer's that sold Prime Rib that was graded USDA Prime. We would buy that - when it was on sale - and that was truly delicious.

Think of prime rib as a "roasted on the bone" ribeye steak.

[slipcovers]

'mPrime beef is from a purebred steer, in this country usually Angus or Hereford. Sold to high end restaurants.

Choice is sold to supermarkets and average restaurants. This grade is from crossbred steers and heifers. Almost always a dairy cross. A dairy cow has to calf every year in order to produce milk. They are bred, usually by insemination, unless they have a good bull, and then the calf is raised or sold for meat. This would never be prime grade meat. If a farmer has a high milk producer cow, he would bred with a dairy bull, hoping to get a female calf for milk. If it is male calf it would be raised for veal.

Select is a lower grade, used in prepared products.

If you go to Codys, you will see the meat in the case. Notice it is stamped US Choice.

[CFrance]

Prime beef is from a purebred steer, in this country usually Angus or Hereford. Sold to high end restaurants.

Choice is sold to supermarkets and average restaurants. This grade is from crossbred steers and heffers. Almost always a dairy cross. A dairy cow has to calf every year in order to produce milk. They are bred, usually by insemination, unless they have a good bull, and then the calf is raised or sold for meat. This would never be prime grade meat. If a farmer has a high milk producer cow, he would bred with a dairy bull, hoping to get a female calf for milk. If it is male calf it would be raised for veal.

Select is a lower grade, used in prepared products.

If you go to Codys, you will see the meat in the case. Notice it is stamped US Choice.
You seem very knowledgeable about this, slipcovers. Back a few decades ago, Prime rib roast was a standing rib roast of a prime cut of meat. In a restaurant, a slab of meat called prime rib was cut from that. I think somewhere along the line people started referring to the roast or slab as prime rib even if it wasn't a prime grade.

Am I anywhere near correct?

[Ecuadog]

You seem very knowledgeable about this, slipcovers. Back a few decades ago, Prime rib roast was a standing rib roast of a prime cut of meat. In a restaurant, a slab of meat called prime rib was cut from that. I think somewhere along the line people started referring to the roast or slab as prime rib even if it wasn't a prime grade.

Am I anywhere near correct?

I believe that you are correct. I also believe that since I was a youngster, the grading requirements have been reduced a notch, i.e. what was once choice is now prime and so on.

[dbussone]

I believe that you are correct. I also believe that since I was a youngster, the grading requirements have been reduced a notch, i.e. what was once choice is now prime and so on.



I agree. And when did Angus become a grade?


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[waterlily]

109 Rib

Cut Description
•One of the five most tender beef cuts
•Menued as Prime Rib, Beef Rib is the most classic of beef roasts and dominates foodservice menus
•Fabricated from the wholesale rib primal and contains seven ribs (6th - 12th) and part of the vertebral bones
•Small "cap" muscles above the ribeye have been removed and outer fat layer is laid back over
•Usually tied or netted and is commonly used for bone-in Prime Rib
•Profitable for operators; patrons will pay a premium for beef rib, viewing it as a "special treat"
•Menu in different weights and portion sizes
•Priced lowest in January and February, meaning these months offer excellent opportunities for operators to profitably feature beef rib specials, such as "Prime Rib" and rib steaks
•Beef Rib follows a seasonal curve of supply and demand. Summer months, November and December are months of peak demand


Aliases
• Bone-in Ribeye
• English Cut
• King Cut
• Queen Cut
• Rib Roast
• Rib, Bone-in


112A - Ribeye


Cut Description
•A boneless roast made by removing all the bones and surface fat from the "109". The "lip" refers to the tail of the cut, which measures two inches in length from the end of the ribeye muscle. If the lip is removed, it is called a #112 Beef Rib, Ribeye Roll
•Dominates foodservice menus due to its exceptional taste and tenderness
•Profitable for operators; patrons will pay a premium for beef rib, viewing it as a "special treat"
•Menued as Prime Rib, Beef Rib is the most classic of beef roasts and dominates foodservice menus
•Priced lowest in January and February, meaning these months offer excellent opportunities for operators to profitably feature beef rib specials, such as "Prime Rib" and rib steaks
•Beef Rib follows a seasonal curve of supply and demand. November and December are typically months of peak demand and, as a result, the highest rib prices


Aliases
• Beef Rib, Ribeye, Lip-On
• Prime Rib
• Ribeye Roast Boneless

[waterlily]

How do I cook a Prime Rib?

Put roast on roasting rack and place in roasting pan. Insert roast into a pre-heated 450°F oven. The cooking time of this phase depends on the size: 30 minutes for 3-4 ribs and 45 minutes for 7 ribs.
Turn the oven down to 250°F and cook the roast for another 30 minutes.
Remove roast from oven, but do not turn off. After a 30 rest, return the roast back to oven.
The roast needs to cook at 250°F until the center of the roast is 15°F below the target temperature: 110°F for rare, 115° for medium-rare, 125°F for medium (carryover cooking will add 15°F to these). The easiest way to determine this is to use a probe to monitor the internal temperature. Alternatively, you can use a quick read thermometer to occasionally measure the temperature. The center will cook ~1°F every two minutes. (I.e., if you have 20 degrees to go, then you need about 40 minutes.) (This step typically takes about 60-90 minutes for rare, 70-100 minutes for medium-rare and 90-120 minutes for medium.)
Remove the roast from the oven, wrap in foil and let it rest for 30 minutes. Remove the roast from foil and let it rest another 15 minutes. Make an au jus from the pan drippings.
Slice the rib as desired and plate. Serve with au jus.

[slipcovers]

The correct cut is " standing rib roast. Angus is a breed, not a cut. Angus is probably the most common breed, not because it's meat is superior but it has a smaller head, therefore easier to deliver a calf. Less complications and losses. They also have a better temperament, usually.

The Black cattle seen in fields are Angus, either crossbred or purebred, most likely cross.

[dbussone]

The correct cut is " standing rib roast. Angus is a breed, not a cut. Angus is probably the most common breed, not because it's meat is superior but it has a smaller head, therefore easier to deliver a calf. Less complications and losses. They also have a better temperament, usually.



The Black cattle seen in fields are Angus, either crossbred or purebred, most likely cross.



Thank you. It seems to me that the way "angus" has been marketed and packaged, it has been promoted as a grade.

There aren't many cattle where I come from.


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[rubicon]

Prime rib refers to the cut of meat. It is usually a single rib (and meat) cut from a standing rib roast, which comes from the posterior 6th-12th ribs.

USDA Prime is a grade of meat. Most Prime grade meat is bought by high end restaurants and steak houses, although Omaha steaks advertises prime beef on line. You are unlikely to get prime grade at a mid range or lower cost restaurant. First of all, it is somewhat hard to get, and expensive even for a restaurant. Second, they probably couldn't sell it----would you pay $45 for a steak at a local "Diner, drive-in, or dive"??? (No offense to Guy Fieri's new establishment)

There was a restaurant outside of Utica NY. I was acquainted with the owner and his cousin an attorney. the resaurant served family style and his prime for each person was a double cut ( 2 bone). today that cut would last me at least two meals:D

[graciegirl]

Frugal me knows this. A decent chuck roast flavored nicely and cooked low and slow in a dutch oven can be very yummy indeed and succulent and toothsome and tender.

A decent chuck roast of a size that served six people a couple of weeks ago cost $19 dollars at Publix.

They are going to have to put a financing kiosk near the meat section soon.

[ceguider]

We had the "Prime Rib Special" last Thursday at Cane Garden. It was NOT tender - it felt like "dairy cow special". We moved here recently, from Houston, and while we are NOT rich, have switched to "Choice" beef some time ago. Cane Garden most likely uses "Select" beef - at least for their "specials". Sadly, most grocery stores do not state specifically what grade of beef they are selling. (Sometimes they do.) CEG

[rubicon]

Restaurants usually by "Select" grade. That's the grade below "Choice".
Skip

So after all this discussion it would appear the wisest choice at restaurants in the area is forget the prime get the burger and fries

[billethkid]

Prime rib is a specific "cut" within a beef fore quarter.
That "cut" is also found in all the different "grades" of beef.

The higher the grade the more fat externally as well as the more marbling (fine streak of fat though the various "cuts"). The more marbling the more intense the flavor and the NATURAL tenderness.

Select is the leanest exterior and almost no marbling within a cut. Hence the least flavorful and is the cheapest.

Most markets sell choice which can vary a lot but is almost always better than select.

One needs to be careful when responding with joy when the is a cheaper than normal price per pound......read the label it is usually a lower than normal grade.

[Chatbrat]

i Normally cook a standing rib roast\ on our Green Egg @ 225, until the internal temp reaches 215, then I wrap it in heavy foil, then in towels and place in a cooler to set for at least an hour- then its great fresh horse radish and corn wonderful

[birdawg]

OK, after all the talk about Prime rib my mouth is watering. Were can you get a real good steak cane gardens was good but not great.

[Chatbrat]

Honestly, the only place to get a really good steak in the Villages is in your house--Buy a good piece of prime steak and cook it,its not rocket science-Sam's sells prime,now

We go out to eat , for meals that we don't care to engineer at home, such s fish and oriental meals-____steaks ,chops and burgers its a no brainer --we can easily do much better than the best restaurants inTV get you're cooking surface real hot sear the meat, cook it till its @ 115 , tent it for 10 minutes--good to go

[Mrs. Robinson]

I would highly doubt cane Garden or most other local resturants serve USDA "Prime" beef. Prime rib as you see it on the menu is a type of cut of beef...not the quality. ...that said, sounds like you really enjoyed your meal at Cane Garden!

Sorry, Caroline, but the word "prime" refers to the quality of a piece of beef, not the cut.
If what you said was true, there would be more than one type of prime rib, and there isn't.
Prime rib by any other name is prime rib.

[Mrs. Robinson]

You seem very knowledgeable about this, slipcovers. Back a few decades ago, Prime rib roast was a standing rib roast of a prime cut of meat. In a restaurant, a slab of meat called prime rib was cut from that. I think somewhere along the line people started referring to the roast or slab as prime rib even if it wasn't a prime grade.

Am I anywhere near correct?

You are very correct!

Some decades ago, and I don't recall how long it's been, what was called choice then, has become prime now.
And while prime rib can be very tender, it is not one of the cuts of meat that is known to be "prime" by definition.

[rubicon]

I went to Bonefish ordered sea scallops and when they arrived they were small circular cuts. what they called sea scallops we probably something else. same applied to grouper, etc. My point is that restaurants are known to be deceptive. such as there usually no difference between a bowl and a cup of soup ...........

As a kid we had veal three times a week. Today you have to float a loan to get a good cut of veal.

Be wary of elitist food stores, restaurants, etc because "elitist theme" inflates price beyond value . While I count I am not going to let advertising fool me into believing that I am that important:D

[slipcovers]

The best cut of beef is the tenderloin. That's because it has very low muscle content, if any. The same with pork.

An animal is only as good as what it has been fed.

USDA food safety recommendation is preheat oven to 450, cook for 15 min, then 325 deg. The reason for initial high heat is when you place a cold meat in it reduces oven temp. 250 is way to low for food safety.

[Ecuadog]

The best cut of beef is the tenderloin. ...

That depends on whose criteria you're using. It is the most tender, but I don't consider it the tastiest.

[billethkid]

Maybe this will help:

USDA Beef Grades and How They Are Determined (https://www.thespruce.com/usda-beef-grades-1328658)

[Mrs. Robinson]

That depends on whose criteria you're using. It is the most tender, but I don't consider it the tastiest.

I hate to say this, but most of the tastiest beef is the worst for you in terms of the most cholesterol.
In addition, anything "bone in" seems to have more flavor, also.

Regardless of the health factor, most of us will continue eating our most favorite cut of beef, regardless. :mmmm:

[OpusX1]

The Prime rib you get at the vast majority of restaurants is not USDA prime, most of it is is choice or less but they call it prime rib. As far as I know the only grocery around here that sells USDA prime is fresh market but there may be others

[Ecuadog]

I hate to say this, but most of the tastiest beef is the worst for you in terms of the most cholesterol. ...

That's because fat or marbling contributes so much to taste.

[waterlily]

To earn the Certified Angus Beef ® brand name, cattle must first be Angus-influenced, with a predominantly black coat. Then, beef must pass 10 exacting specifications:

Marbling and Maturity

1. Modest or higher marbling – for the taste that ensures customer satisfaction

2. Medium or fine marbling texture – the white "flecks of flavor" in the beef that ensure consistent flavor and juiciness in every bite

3. Only the youngest classification of product qualifies as "A" maturity – for superior color, texture and tenderness
Consistent Sizing

4. 10- to 16-square-inch ribeye area

5. 1,050-pound hot carcass weight or less

6. Less than 1-inch fat thickness
Quality Appearance and Tenderness

7. Superior muscling (restricts influence of dairy cattle)

8. Practically free of capillary ruptures (ensures the most visually appealing steak)

9. No dark cutters (ensures the most visually appealing steak)

10. No neck hump exceeding 2 inches (safeguards against cattle with more variability in tenderness)


BEEF GRADES:
Prime
Choice
Select
Standard (used to be called "No Roll" as no grade stamp was rolled onto the carcass
Commercial

As you can see, Angus is not a grade. Most packers like IBP, (Iowa Beef Packers) use the CAB Certification first, and then use the top 1/3 of the days choice kill.

[Ecuadog]

Certified Angus Beef has no direct relation to USDA Beef Grading,

"The Certified Angus Beef (CAB) brand is a trademarked brand designed to market quality beef. To wear the CAB logo, the carcass is supposed to pass 10 quality control standards and CAB must be either USDA Prime or one of the two upper sublevels of USDA Choice. Most of it is USDA Choice. CAB costs a bit more because the American Angus Association charges a fee to "certify" the cattle and higher markups take place on down the line.

Interestingly, CAB does not actually certify that the beef labeled Certified Angus Beef is from the highly regarded Angus breed. Their major control is that the cattle must have a black hide, which is a genetic indicator that there are Angus genes in the cattle, but not a guarantee."

[dbussone]

Certified Angus Beef has no direct relation to USDA Beef Grading,



"The Certified Angus Beef (CAB) brand is a trademarked brand designed to market quality beef. To wear the CAB logo, the carcass is supposed to pass 10 quality control standards and CAB must be either USDA Prime or one of the two upper sublevels of USDA Choice. Most of it is USDA Choice. CAB costs a bit more because the American Angus Association charges a fee to "certify" the cattle and higher markups take place on down the line.



Interestingly, CAB does not actually certify that the beef labeled Certified Angus Beef is from the highly regarded Angus breed. Their major control is that the cattle must have a black hide, which is a genetic indicator that there are Angus genes in the cattle, but not a guarantee."



Correct - it is a scam to fool purchasers into thinking Angus is a USDA grade. Thanks for pointing this out.


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